Photo of Hearty Lemon-Chicken Soup with Orzo by WW

Hearty Lemon-Chicken Soup with Orzo

1 - 5
PersonalPoints™ per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Here's an excellent version of avgolemono, the traditional Greek soup thickened with egg and brightened with lemon and dill. The result is transporting, as delicious as an intro to a larger meal as it is on its own to comfort anyone feeling under the weather. The only potentially tricky part of this soup is adding the eggs to the hot broth without scrambling them, but tempering helps here. Tempering is the process of adding a small amount of the hot liquid from the soup to the egg mixture to slowly raise the temperature of the eggs before adding it back to the larger pot of soup. Another key step is to make sure the soup doesn't boil again once you've added the egg mixture or it may curdle.

Ingredients

Uncooked boneless skinless chicken breast(s)

15 oz, (2 breasts- 10-ounce bone-in)

Uncooked carrot(s)

1 medium, finely chopped

Uncooked celery

1 stalk(s), medium, finely chopped

Uncooked onion(s)

½ medium, finely chopped

Table salt

¾ tsp(s), or to taste

Black pepper

¼ tsp(s)

Reduced sodium canned chicken broth

4 cup(s)

Uncooked whole wheat orzo

½ cup(s)

Egg(s)

2 large egg(s)

Fresh lemon juice

3 tbsp(s)

Fresh dill

2 tbsp(s), chopped fresh

Instructions

  1. Place chicken, carrot, celery, onion, ¼ teaspoon salt, and pepper in large saucepan. Add broth and bring to boil over high heat. Reduce heat; skim and discard any foam that rises to top. Lower heat and simmer, covered, until chicken is cooked through and vegetables are tender, about 20 minutes.
  2. With slotted spoon, transfer chicken to plate to cool slightly. Add orzo to saucepan, adjust heat, and cook at bare simmer until tender, 6−8 minutes. Meanwhile, when chicken is cool enough to handle, shred meat and discard bones.
  3. Whisk eggs, lemon juice, and remaining ½ teaspoon salt together in medium bowl until frothy. Stirring constantly, gradually add ½ cup hot liquid from soup into egg mixture. Stir egg mixture back into soup. Add chicken and cook, stirring constantly, just until heated through, about 1 minute (do not simmer). Stir in dill and ladle into bowls.
  4. Serving size: about 1 1/4 cups